Chef inspiration
Costoletta di Vitello ai Funghi
This special pairs prosciutto, asiago, veal, and mushrooms; together they bring salt-cured depth, rounded savor, and a savory, gently tangy cheese note.
The story
About the dish
Costoletta di Vitello ai Funghi is anchored by prosciutto, asiago, veal, and mushrooms. In the dish, prosciutto sets salt-cured depth and rounded savor against a savory, gently tangy cheese note from asiago and full-bodied savory richness from veal.
It draws on Italy’s tradition of turning milk, meat, salt, climate and patient aging into products that carry the identity of a particular place.
Ingredients and preparation can change. Please ask our team about current availability and dietary needs before ordering.